Summer Squash Pasta Primavera Recipe

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes.
I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.—Clara DelVitto, Midlothian, Virginia

Nutritional Facts

Directions

In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.Yield: 2 servings.

Originally published as Pasta Primavera in Reminisce Extra
August 2000, p45

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"This is great in summer when garden is giving us zucchini - but in winter these are more expensive to buy and maybe not available? I would use fresh tomatoes or cherry tomatoes in place of can tomatoes, how about some sliced carrot and broccoli -- but may have to make more sauce?"

"My daughter used whole grain penne pasta and Hunts diced tomatoes instead of stewed... it was really good! She served sauteed shrimp on the side... with a little salt/garlic powder/pepper seasoning ~ the shrimp would have been really good mixed in to make a one dish meal. Yum. Easy."